This is a healthy fish dish, great as a healthy lunch. The Salmon provides good quality Omega-3 fatty acids, watercress is rich in Vitamin C, while pickled vegetables are a good source of vitamins and minerals.
To make pickles, place vinegar, sweetener (Ethryritol, or brown sugar as preferred), ¾ cup (180ml) water, peppercorns, fennel seeds and 1 tbs salt flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute.
Place radish, eschalot and carrot into a shallow heatproof container, then pour over pickling liquor to cover. Steep for 20 minutes, or longer if time allows.
In a large non-stick frypan, heat half the oil over high heat. Season salmon and add to pan skin side down. Cook 2-3 minutes or until skin is crisp. Turn, and cook 2 minutes or until just cooked through.
Drain the pickled vegetables and place in a bowl with watercress, buckwheat and remaining olive oil. Toss to combine.
Divide salmon among plates and top with vegetable salad to serve.
Ingredients
Directions
To make pickles, place vinegar, sweetener (Ethryritol, or brown sugar as preferred), ¾ cup (180ml) water, peppercorns, fennel seeds and 1 tbs salt flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute.
Place radish, eschalot and carrot into a shallow heatproof container, then pour over pickling liquor to cover. Steep for 20 minutes, or longer if time allows.
In a large non-stick frypan, heat half the oil over high heat. Season salmon and add to pan skin side down. Cook 2-3 minutes or until skin is crisp. Turn, and cook 2 minutes or until just cooked through.
Drain the pickled vegetables and place in a bowl with watercress, buckwheat and remaining olive oil. Toss to combine.
Divide salmon among plates and top with vegetable salad to serve.